Honey Corn Casserole Recipe That Melts in Your Mouth
A sweet and savory Honey Corn Casserole that melts in your mouth, combining creamed corn, whole kernel corn, Jiffy corn muffin mix, and honey for a rich, creamy, and comforting side dish perfect for holidays or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/2 cup (1 stick) melted butter
- 2 large eggs
- 1 cup sour cream
- 1/3 cup honey (plus extra for drizzling)
- 1/4 tsp salt
- 1/2 tsp black pepper
- Fresh chopped chives (optional for garnish)
Instructions
- Preheat your oven to 350°F and grease an 8×8 baking dish.
- In a large bowl, mix together the whole kernel corn, creamed corn, corn muffin mix, melted butter, eggs, sour cream, and honey until well combined.
- Add salt and pepper to taste. Pour the batter into the prepared baking dish.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set. The edges should be slightly crispy.
- While still warm, drizzle with extra honey and garnish with chopped chives if desired. Serve warm.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Let the casserole rest for 5 minutes before serving for easier slicing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 340
- Sugar: 12g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg